Easy Chicken Parmesan

If you ask me, chicken parmesan is one of those dishes that never goes out of style.

This Italian-American classic brings together crispy breaded chicken cutlets with a simple tomato sauce and melted cheese. The panko coating gives you that satisfying crunch, while the San Marzano tomatoes add a sweet, rich flavor to the sauce.

Each cutlet gets pounded thin, breaded in three stages, and fried until golden brown. Fresh basil and good Parmesan cheese help tie everything together with that classic Italian taste.

It’s a weeknight-friendly dinner that feels special enough for company, and my family asks for it at least once a month.

What Kind of Chicken Should I Use?

For chicken parmesan, you’ll want boneless, skinless chicken breasts that you can either buy pre-sliced into cutlets or pound out yourself at home. If you’re buying whole chicken breasts, look for ones that are similar in size so they cook evenly, and plan to pound them to about 1/4-inch thickness using a meat mallet or rolling pin. Pre-sliced cutlets from the store are a great time-saver and work perfectly fine for this recipe. Just make sure your chicken is fresh and not previously frozen if possible, as it will hold together better during the breading and frying process.

Options for Substitutions

This classic dish is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Panko bread crumbs: Regular Italian bread crumbs work great here. You can also make your own by toasting bread and pulsing it in a food processor. Just note that regular bread crumbs will give you a slightly less crispy coating than panko.
• Crushed tomatoes: You can use marinara sauce instead if that’s what you have. Just skip sautéing the onion and garlic, and warm up the sauce with the basil instead.
• Parmesan: While Parmesan is pretty important for this dish’s flavor, you can use Pecorino Romano as a substitute. It’s a bit saltier, so you might want to go easy on the added salt.
• Mozzarella: Fresh mozzarella works too, but make sure to pat it dry with paper towels before using since it has more moisture than the shredded kind.
• Chicken cutlets: If you can’t find pre-cut cutlets, buy regular chicken breasts and slice them in half horizontally, then pound them to about 1/4-inch thickness with a meat mallet.
• Vegetable oil: Any neutral oil with a high smoke point works – try canola, peanut, or even light olive oil for frying.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken parmesan is using chicken breasts that are too thick, which leads to burnt breading on the outside and raw meat on the inside – pound your cutlets to an even 1/4-inch thickness so they cook through quickly and evenly.

Another common error is overcrowding the pan when frying, which drops the oil temperature and results in greasy, soggy breading instead of a crispy golden crust – fry just one or two cutlets at a time and let the oil come back up to 350°F between batches.

Don’t skip the resting rack after frying, as placing the hot chicken directly on a plate will trap steam underneath and make your carefully fried coating lose its crunch.

Finally, watch your chicken closely under the broiler since it only needs about 2 minutes to melt the cheese – any longer and you risk drying out the meat or burning the cheese on top.

What to Serve With Chicken Parmesan?

Chicken parmesan practically begs to be served over a big pile of spaghetti or your favorite pasta, tossed with some of that delicious tomato sauce from the recipe. If you want to skip the pasta, garlic bread is always a solid choice for soaking up all that sauce and cheese. A simple side salad with mixed greens, cherry tomatoes, and Italian dressing helps balance out the richness of the dish. You could also serve it alongside roasted vegetables like zucchini, bell peppers, or green beans for a lighter option that still feels like a complete meal.

Storage Instructions

Store: Keep leftover chicken parmesan in an airtight container in the fridge for up to 3 days. I like to store the chicken and any extra sauce separately so the breading doesn’t get too soggy. It makes a great lunch the next day!

Freeze: You can freeze chicken parmesan for up to 3 months. Let it cool completely first, then wrap each piece tightly in plastic wrap and place in a freezer bag. I sometimes make a double batch just to have some ready to go in the freezer for busy nights.

Reheat: The best way to reheat is in the oven at 350°F for about 15-20 minutes so the breading gets crispy again. If you’re short on time, the microwave works too, but the coating won’t be quite as crunchy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 190-210 g
• Fat: 160-180 g
• Carbohydrates: 140-160 g

Ingredients

For the marinara sauce:

• 28 oz crushed tomatoes (San Marzano preferred for richer taste)
• 2 large sprigs basil (fresh, added at end for best aroma)
• 6 garlic cloves (minced)
• kosher salt to taste
• 1 small yellow onion (diced into 1/4-inch pieces)
• black pepper to taste
• 3 tbsp extra-virgin olive oil (I use Capauto for smooth, fruity flavor)

For the breading:

• 6 boneless, skinless chicken cutlets (1.5 lb total, pounded to 1/4-inch thickness)
• 1 cup panko bread crumbs (Japanese panko gives superior crispiness)
• black pepper to taste
• 1 cup vegetable oil (or any neutral oil for frying)
• 1 cup finely grated Parmesan (use a microplane for best texture)
• 2 large eggs (room temperature, beaten thoroughly)
• kosher salt to taste
• 1 tsp garlic powder
• 3/4 cup all-purpose flour

For the topping:

• chopped fresh basil for serving (about 2 tbsp)
• 1 cup shredded mozzarella (low-moisture mozzarella for best melting)
• 1 cup finely grated Parmesan

Step 1: Build the Marinara Sauce

• 3 tbsp extra-virgin olive oil
• 1 small yellow onion, diced
• 6 garlic cloves, minced
• 28 oz crushed tomatoes
• 2 large sprigs fresh basil
• kosher salt to taste
• black pepper to taste

Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook for about 5 minutes until softened and translucent.

Add the minced garlic and continue cooking for another 3-4 minutes until fragrant but not browned.

Stir in the crushed tomatoes and add the fresh basil sprigs.

Reduce heat to low and simmer gently for 30 minutes, stirring occasionally.

The sauce will deepen in color and flavor as it reduces slightly.

Season with kosher salt and black pepper to taste, then remove and discard the basil sprigs.

I like to let the sauce simmer longer than 30 minutes if I have time—the flavors really mellow and marry together beautifully.

Step 2: Prepare the Breading Station and Cheese Mixture

• 3/4 cup all-purpose flour
• kosher salt
• black pepper
• 2 large eggs, beaten
• 1 cup panko bread crumbs
• 1 tsp garlic powder
• 1 cup finely grated Parmesan
• 1 cup shredded mozzarella
• 1 cup finely grated Parmesan

Set up three shallow bowls for your breading station.

In the first bowl, combine the all-purpose flour with a pinch of kosher salt and black pepper.

In the second bowl, beat the room-temperature eggs thoroughly until well combined and slightly frothy.

In the third bowl, mix together the panko bread crumbs, garlic powder, and 1 cup of finely grated Parmesan.

In a separate small bowl, combine the shredded mozzarella with the remaining 1 cup of finely grated Parmesan—this is your topping mixture.

Having everything prepped and organized before you start cooking the chicken will make the process smooth and efficient.

Step 3: Pound and Season the Chicken

• 6 boneless, skinless chicken cutlets
• kosher salt
• black pepper

Place the boneless, skinless chicken cutlets on a cutting board.

If they’re thicker than 1/4 inch, gently pound them between two pieces of plastic wrap or parchment paper until they reach an even 1/4-inch thickness—this ensures they cook evenly and quickly.

Season both sides of each cutlet generously with kosher salt and black pepper.

Set the pounded chicken aside on a clean plate while you heat your oil.

Step 4: Bread and Fry the Chicken

• seasoned chicken cutlets from Step 3
• all-purpose flour from Step 2
• beaten eggs from Step 2
• panko-Parmesan breading mixture from Step 2
• 1 cup vegetable oil

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (use a thermometer to be precise).

While the oil heats, begin breading the chicken: take one seasoned cutlet, dredge it thoroughly in the flour mixture, shake off excess, dip it in the beaten egg, then coat completely with the panko-Parmesan mixture from Step 2, pressing gently so the breadcrumbs adhere.

Once the oil reaches temperature, carefully add 2-3 breaded cutlets at a time, avoiding crowding.

Fry for about 1 minute per side until golden brown and crispy.

Transfer the fried chicken to a paper towel-lined wire rack to drain excess oil.

Repeat with remaining cutlets.

I find that working in batches actually gives me better results—the oil temperature stays more consistent and the chicken crisps up beautifully without steaming.

Step 5: Assemble and Broil the Chicken Parmesan

• fried chicken cutlets from Step 4
• marinara sauce from Step 1
• mozzarella-Parmesan cheese mixture from Step 2

Preheat your broiler to high.

Arrange the fried chicken cutlets on a baking sheet or large oven-safe skillet, spacing them evenly.

Top each cutlet with about 2-3 tablespoons of the warm marinara sauce from Step 1, spreading it gently over the chicken.

Sprinkle the mozzarella-Parmesan mixture from Step 2 generously over each cutlet.

Carefully slide the pan under the preheated broiler and broil for 2-3 minutes, watching carefully, until the cheese melts completely, bubbles, and develops light golden-brown spots.

Watch carefully—broilers vary in intensity and you want the cheese melted and slightly browned, not burnt.

Step 6: Finish and Serve

• chopped fresh basil for serving

Remove the chicken Parmesan from the broiler and let it rest for 1-2 minutes before serving.

Transfer to serving plates and drizzle each portion with a bit more of the warm marinara sauce from Step 1 if desired.

Top with fresh chopped basil just before serving so it stays bright and aromatic.

The combination of the crispy, golden-brown breading, melted cheese, and bright sauce creates the perfect balance of textures and flavors.

Easy Chicken Parmesan

Delicious Easy Chicken Parmesan recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 6 servings

Calories 2850 kcal

Ingredients

  

For the marinara sauce:

• 28 oz crushed tomatoes (San Marzano preferred for richer taste)
• 2 large sprigs basil (fresh, added at end for best aroma)
• 6 garlic cloves (minced)
• kosher salt to taste
• 1 small yellow onion (diced into 1/4-inch pieces)
• black pepper to taste
• 3 tbsp extra-virgin olive oil (I use Capauto for smooth, fruity flavor)

For the breading:

• 6 boneless, skinless chicken cutlets (1.5 lb total, pounded to 1/4-inch thickness)
• 1 cup panko bread crumbs (Japanese panko gives superior crispiness)
• black pepper to taste
• 1 cup vegetable oil (or any neutral oil for frying)
• 1 cup finely grated Parmesan (use a microplane for best texture)
• 2 large eggs (room temperature, beaten thoroughly)
• kosher salt to taste
• 1 tsp garlic powder
• 3/4 cup all-purpose flour

For the topping:

• chopped fresh basil for serving (about 2 tbsp)
• 1 cup shredded mozzarella (low-moisture mozzarella for best melting)
• 1 cup finely grated Parmesan

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Add the minced garlic and continue cooking for another 3-4 minutes until fragrant but not browned. Stir in the crushed tomatoes and add the fresh basil sprigs. Reduce heat to low and simmer gently for 30 minutes, stirring occasionally. The sauce will deepen in color and flavor as it reduces slightly. Season with kosher salt and black pepper to taste, then remove and discard the basil sprigs. I like to let the sauce simmer longer than 30 minutes if I have time—the flavors really mellow and marry together beautifully.
• Set up three shallow bowls for your breading station. In the first bowl, combine the all-purpose flour with a pinch of kosher salt and black pepper. In the second bowl, beat the room-temperature eggs thoroughly until well combined and slightly frothy. In the third bowl, mix together the panko bread crumbs, garlic powder, and 1 cup of finely grated Parmesan. In a separate small bowl, combine the shredded mozzarella with the remaining 1 cup of finely grated Parmesan—this is your topping mixture. Having everything prepped and organized before you start cooking the chicken will make the process smooth and efficient.
• Place the boneless, skinless chicken cutlets on a cutting board. If they're thicker than 1/4 inch, gently pound them between two pieces of plastic wrap or parchment paper until they reach an even 1/4-inch thickness—this ensures they cook evenly and quickly. Season both sides of each cutlet generously with kosher salt and black pepper. Set the pounded chicken aside on a clean plate while you heat your oil.
• Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (use a thermometer to be precise). While the oil heats, begin breading the chicken: take one seasoned cutlet, dredge it thoroughly in the flour mixture, shake off excess, dip it in the beaten egg, then coat completely with the panko-Parmesan mixture from Step 2, pressing gently so the breadcrumbs adhere. Once the oil reaches temperature, carefully add 2-3 breaded cutlets at a time, avoiding crowding. Fry for about 1 minute per side until golden brown and crispy. Transfer the fried chicken to a paper towel-lined wire rack to drain excess oil. Repeat with remaining cutlets. I find that working in batches actually gives me better results—the oil temperature stays more consistent and the chicken crisps up beautifully without steaming.
• Preheat your broiler to high. Arrange the fried chicken cutlets on a baking sheet or large oven-safe skillet, spacing them evenly. Top each cutlet with about 2-3 tablespoons of the warm marinara sauce from Step 1, spreading it gently over the chicken. Sprinkle the mozzarella-Parmesan mixture from Step 2 generously over each cutlet. Carefully slide the pan under the preheated broiler and broil for 2-3 minutes, watching carefully, until the cheese melts completely, bubbles, and develops light golden-brown spots. Watch carefully—broilers vary in intensity and you want the cheese melted and slightly browned, not burnt.
• Remove the chicken Parmesan from the broiler and let it rest for 1-2 minutes before serving. Transfer to serving plates and drizzle each portion with a bit more of the warm marinara sauce from Step 1 if desired. Top with fresh chopped basil just before serving so it stays bright and aromatic. The combination of the crispy, golden-brown breading, melted cheese, and bright sauce creates the perfect balance of textures and flavors.